Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 465 +
Ingredients
174⅜ large eggs 13078⅛ g sugar, caster 6975 ml double cream 4359⅜ g butter, cubed 581¼ g poppy seeds 174⅜ lemons, zested 9881¼ g flour, plain 72⅔ tsp baking powder 14 8/15 tsp salt 5812½ g icing sugar 174⅜ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 174⅜ large eggs and 13078⅛ g sugar, caster until pale and frothy (2 mins) Add 6975 ml double cream and whisk 2 mins Melt 4359⅜ g butter, cubed in a small saucepan Add 581¼ g poppy seeds and 174⅜ lemons, zested and set aside Sift 9881¼ g flour, plain, 72⅔ tsp baking powder and 14 8/15 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 5812½ g icing sugar and 174⅜ tbsp lemon juice and pour over hot cake Leave for 30 minutes before removing from the tin Eat at room temperature
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